SMOKED FISH SAUCE RECIPES

Steps:

• 1. For the white sauce, combine the milk in a small pan with the onion, clove, bay leaf and a pinch of white pepper. Heat slowly to a simmer, then remove from the heat and allow to stand for 3 minutes before straining into a jug. Melt the butter in a pan over low heat, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk.

  2. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and season, to taste, with salt and pepper. Stir in the chopped fresh chives or parsley.

  3. Cut the fish fillets into serving-sized pieces and place in a large frying pan. Cover with the milk, combined with 1 cup (250 ml/8 fl oz) water. Bring to the boil, reduce the heat to low and gently cook the fish until it flakes easily at the thickest part when tested with a fork. Lift out of the pan with a slotted egg slice. Drain briefly on crumpled paper towel and place on serving plates. Top with the white sauce and garnish with snipped fresh chives.

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.